Golden Fried Rice

Fried rice has been on our tables more times than we can remember. You’ve probably had bad fried rice enough times to know that it’s not easy to find good fried rice and that it’s even more challenging to prepare at home if you don’t know what you’re doing. I sincerely desire this recipe for simple Golden Fried Rice would help remove some of the mystery and, perhaps, the frustration surrounding the preparation of this dish.

What is Golden Fried Rice?

The egg yolk gives Golden Fried Rice (huángjn chofàn) its distinctive yellow hue, hence the dish’s name.

It’s a deep golden tint and smells like eggs and cream. To make it sparkle, even more, sprinkle with a little additional salt. It has a soft flavor that packs a punch.

Due to its ease of preparation, this dish is ideal for illuminating the fundamental principles behind excellent fried rice.

To perfect this recipe, read all of my notes and suggestions below, even if we sometimes recommend improvising. If only for this one time!

You can use asparagus, broccoli, or gai lan stems for the choy sum in this golden fried rice. Don’t add too many extra fruits and veggies to this dish. The flavor of the egg yolk should really shine through.

The egg yolk covering the rice cooks rapidly and helps the rice retain its moisture, preventing it from adhering to the pan.

I truly hope this easy and basic recipe can let you feel what “virtuous” fried rice should taste like.


  • 4 egg yolks
  • 1 finely chopped scallion
  • 2 cups of refrigerated cooked white rice
  • 1/2 cup of choy sum stems
  • 3 tablespoons of vegetable oil
  • 1 teaspoon of Shaoxing wine
  • 1/2 teaspoon of sesame oil
  • 1/2 teaspoon of sea salt
  • 1/4 teaspoon of white pepper
  • 1/8 teaspoon of turmeric


  1. Cooked white rice, Shaoxing wine, egg yolks, salt, white pepper, sesame oil, and turmeric (if using) should be combined in a medium bowl. To ensure that each individual grain of rice is covered, stir thoroughly. The rice must be very smooth, with no clumps or pieces.
  2. Smoke should appear when you put a wok over high heat. Put the oil in the wok and move it around the edge.
  3. Stir-fry the rice for a minute or two. Stir-fry the vegetables after adding them. Pop the rice in the wok until the water evaporates, then taste and add more salt if desired. (The flavor of this golden fried rice is greatly enhanced by the addition of a little extra salt.) Add the scallions and give it a quick stir.
  4. If you need to make more than 2 servings, it’s better to do it in batches.
  5. Instead of Shaoxing wine, which may contain traces of wheat, use a gluten-free cooking sherry if you need to make this dish gluten-free.
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